1 ½ teaspoons Champagne or white wine vinegar
2 pounds cauliﬂower, base leaves and cores removed, cut into large pieces
2 tablespoons Dijon mustard
1 teaspoon mayonnaise
Fine sea salt
Freshly cracked black pepper
⅓ cup plus 1 tablespoon canola oil
⅓ cup lightly packed Italian parsley leaves, ﬁnely chopped
½ teaspoon minced garlic
½ cup dry-cured black Beldi olives
- Add 1 teaspoon of the vinegar to salted boiling water and cook the cauliﬂower until just tender, 4 to 5 minutes. Transfer the cauliﬂower to a baking sheet to cool.
- Combine the mustard, mayonnaise, remaining vinegar, a pinch of salt, and a few turns of black pepper in a bowl. While whisking, add the oil in a steady stream to make a creamy dressing.
- Cut the cooled pieces of cauliﬂower into large ﬂeurettes or thick slices and arrange on a serving platter or individual plates. Spoon the dressing over the cauliﬂower. Combine the parsley and garlic and sprinkle over the dressing. Scatter the olives on top.
Recipe and photo courtesy of FoodMatch
Saturated Fat: 1g